Crabs that were iced down one at a time on deck, so each one freezes as its own block instead of a solid lump. The shells are hard and glossy, and the meat is packed tight into the body and the two hind legs.

What is in the pack

Whole crabs, uncleaned, frozen in the shell. The body carries most of the meat; the large rear swimming legs hold a single strip each.

• Net weight 2 kg
• 8 to 10 crabs
• 200 to 250 g per crab

Where it comes from

Trawled from coastal grounds and sorted on the boat, then frozen individually before landing.

Its condition

Frozen whole and raw, not cooked. The shell keeps the meat from drying, so it goes into the pot with the shell still on.

Storage and thawing

Keep at -18 C or colder. Thaw overnight in the refrigerator, then scrub the shell under cold running water before cooking. Cook within 24 hours of thawing and do not refreeze.

Shelf life and delivery

Best within 9 months of the production date on the pack. Ships in an insulated box with gel ice and is packed to arrive hard frozen.

How to cook it

Steam 12 to 15 minutes from thawed, or 20 minutes from frozen, until the shell turns bright orange-red. Split the body and stir-fry with chilli and garlic, or braise the pieces in a light stock with ginger. The meat is done the moment it turns opaque and slides out of the shell; any longer and it turns dry.

Allergen

Contains crustaceans. Keep it away from anyone who reacts to this group, and wash hands, boards and knives after handling raw shellfish.